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Vegan Thai crunch Salad




CPK’s Thai Crunch Salad (30-45 minutes)

(Serves 4)

  • 1 head Napa cabbage, cut into 1/4-inch strips

  • 1 small head red cabbage, cored and chopped

  • 2 large carrots, peeled and julienned

  • 2 bunches scallions (green onions), thinly sliced

  • 1 large English cucumber, peeled, cored and julienned

  • 1 large bunch cilantro, chopped

  • 2 cups cooked shelled edamame (soybeans)

  • 2 cups roasted

  • 1 cup lime-cilantro dressing

  • 4 cups Air fried wonton strips

  • 2 cups crisp rice sticks

  • 2 ripe Hass avocados

  • 1/2 cup Thai peanut dressing


Place cabbages, carrots, scallions, cucumber, cilantro, edamame and peanuts in very large mixing bowl and toss to mix.


Pour lime-cilantro dressing into bowl and toss to mix thoroughly. Gently toss in Air fried wonton strips. chilled serving plates and top with crisp rice sticks.



Cilantro dressing 1/2 cup


  • 1/4 small red bell pepper

  • 1 small bunch cilantro leaves chopped

  • 2 teaspoons Agave

  • 2 teaspoons white vinegar

  • 1 1/2 teaspoons lime juice

  • 2 teaspoons Dijon mustard

  • 1/2 teaspoon sesame oil

  • 1/4 teaspoon minced fresh ginger

  • Salt and pepper to taste

  • 1/2 cup Avacado oil


Thai peanut dressing 1/2 cup


  • 2 tablespoons creamy peanut butter

  • 1 tablespoon seasoned rice vinegar

  • 1 tablespoon Agave

  • 1 1/2 teaspoons water

  • 1 1/2 teaspoons soy sauce

  • 3/4 teaspoon kosher salt

  • 1/4 teaspoon cayenne pepper

  • Pinch of crushed red pepper flakes

  • 1 tablespoon Avacado oil



It trun out great. Beautiful yummy flavor. Can't put my spoon down. I hope you make it at home with fresh oil and fresh vegetables. Please do share it with your loved ones. And don't forget to like, share and subscribe.


Sincerely

Kinjal.





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